Pork Chops With Sauerkraut for #WeekdaySupper

by Renee on April 16, 2013

Pork Chops with Sauerkraut | Magnolia Days

Want to know a secret for tender pork chops? It’s very simple to do. The secret is braising. It takes plain fried pork chops and makes them flavorful and tender at the same time. All you need is a skillet with a tight fitting lid. Sure you can use a braiser pan although it is not necessary. Now what to braise with? My first choice is sauerkraut. Why? Aside from how good it tastes, it is because it doesn’t get any easier than opening a package or jar and pouring it in*. That’s a real time saver when you need a quick and easy Weekday Supper.

Simple is the key to meals during the week. Time is tight and not many people want to do 15 steps or deal with 15 ingredients. This recipe also allows you time to make a quick veggie side and heat up bread while it is braising. I roasted some colorful baby carrots which only takes about 20 minutes. I also put rolls in the oven with the carrots. It was all done in no time.

Pork chops with sauerkraut brought back many memories. Many were from my trip to Germany last November. Some were from all the times my parents cooked sauerkraut when I was growing up. It’s been a big part of my life and I know it will continue to be in my future. It’s amazing how a simple meal can hold such fond memories and make new ones along the way. That is the power of cooking at home. How it contributes to more than nourishment is the greatest part of all.

Please take a look at the other wonderful Weekday Supper recipes for this week:

Looking for more Weekday Supper inspiration? Follow the #WeekdaySupper hashtag on twitter for quick and easy recipes we share throughout the week, every week of the year! Share yours too, just remember to tweet them with the hashtag.

Sunday Supper Movement
*For sauerkraut with deeper flavor try Braised Sauerkraut.

Pork Chops With Sauerkraut

45 minutes

Makes 4 to 6 servings.

Pork Chops With Sauerkraut

  • 4 to 6 thin cut pork chops (about 1/2-inch)
  • Salt and pepper
  • Cooking oil
  • 1 package or jar of sauerkraut (8 to 16 ounces)

Season the pork chops with salt and pepper.

In a large skillet over medium-high heat, add a thin layer of oil. Heat until almost smoking. Add the chops to the pan and brown both sides, about 2 to 3 minutes on each side.

Add the sauerkraut to the skillet. Bring to a boil, cover, and turn down the heat to low.

Simmer for 30 to 40 minutes until the chops are tender. Serve immediately.

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{ 14 comments… read them below or add one }

Bea April 16, 2013 at 3:54 am

Yum!!! Such a delicious weekday supper recipe! We also like Sauerkraut a lot in our house :)


Dorothy at ShockinglyDelicious April 16, 2013 at 6:57 am

Thanks for the reminder! We had this a lot when I was growing up, but I don’t think I have exposed my children to sauerkraut yet! Must remedy that!


Nicole @ Daily Dish Recipes April 16, 2013 at 1:05 pm

It’s funny, I saw this recipe title on the forum and thought, omg! I would totally eat that and love every single bite… but I’d never have thought to pair the two together.

Then my aunt emailed me last night and told me she was making pork with sauerkraut… uhm. Apparently everyone else is smarter than I am.

At any rate, this looks LIKE HEAVEN! The perfect weeknight meal!


Renee April 18, 2013 at 1:17 pm

Thanks so much Nicole. How great your aunt is cooking something similar. Sauerkraut and pork do go so well together.


Amy Kim (@kimchi_mom) April 16, 2013 at 1:58 pm

We actually had this dish quite often growing up in northern NY. I’m not sure where my mom got the recipe (I’m sure from our neighbor Lilly Miller…), but I LOVED it. My parents are visiting us this weekend…maybe I’ll whip some up while they’re here! Thanks for sharing! :-)


Renee April 18, 2013 at 1:14 pm

It’s such a simple dish and I’m sure it is popular up north in the more German populated areas. It made me smile to see you had this growing up. Amazing how the same meal can be shared by so many all across the nation and world.


Jen @JuanitasCocina April 16, 2013 at 5:10 pm

This is like…my DREAM dinner. Mind if I just come over?


Renee April 18, 2013 at 1:13 pm

Sure thing Jen, come on over!


Pam @ Blueberries And Blessings April 16, 2013 at 9:05 pm

As good as the chops and all look, I’m loving the rainbow carrots ever as much! Beautiful dish for a weeknight, for sure!


Renee April 18, 2013 at 1:12 pm

Thanks Pam. I agree, those rainbow carrots are as beautiful as they are good.


Lane @ Supper for a Steal April 17, 2013 at 5:48 pm

Love, I have some sauerkraut in the fridge and I can only eat so many reubens before I get sick of them. I can’t wait to try this!


Renee April 18, 2013 at 1:11 pm

Thanks Lane! I do the same with going on a reuben streak. I totally can relate to using sauerkraut for something else.


Kim Bee April 22, 2013 at 12:38 am

This is seriously some yummy dinner. I need to come by for din-din.


Renee April 23, 2013 at 3:06 pm

Thanks Kim! Come on over…


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